Description
A delicious and creamy garlic butter chicken served with rotini pasta tossed in a rich Parmesan sauce. This comforting skillet meal combines tender seasoned chicken breasts with a smooth, cheesy sauce, finished with fresh parsley for a burst of flavor.
Ingredients
Scale
Chicken
- 2 tablespoons butter
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
Pasta and Garnish
- 8 ounces rotini pasta
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare Butter and Season Chicken: Melt 2 tablespoons of butter in a large skillet over medium heat. Season both sides of the 4 boneless, skinless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
- Cook Chicken: Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until fully cooked through and no longer pink in the center.
- Set Chicken Aside: Remove the cooked chicken from the skillet and place it on a plate to rest.
- Sauté Garlic: In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
- Make Sauce Base: Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
- Add Cheese to Sauce: Stir in 1 cup grated Parmesan cheese and continue cooking while stirring constantly until the cheese is fully melted and the sauce is smooth.
- Season Sauce: Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the sauce. Remove the skillet from heat.
- Cook Pasta: While the sauce simmers, cook 8 ounces of rotini pasta in a large pot of salted boiling water according to package instructions (9-11 minutes) until al dente. Drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy Parmesan sauce.
- Add Chicken to Pasta: Slice the cooked chicken breasts into strips and add them to the skillet with the pasta and sauce.
- Toss Together: Toss everything gently to coat the chicken and rotini evenly with the creamy sauce.
- Garnish and Serve: Sprinkle 1 tablespoon chopped fresh parsley over the top and serve immediately to enjoy the creamy garlic butter chicken and rotini in Parmesan sauce.
Notes
- For best results, do not overcook the chicken to keep it juicy and tender.
- You can substitute rotini with other pasta shapes like penne or fusilli.
- Use freshly grated Parmesan cheese for a smoother sauce and better flavor.
- If the sauce gets too thick, add a splash of chicken broth or cream to loosen it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
